The undergraduate certificate in Restaurant Operations is a concentrated program that explores the essentials of front-office and behind-the-scenes operations related to food service management. In this online program, you will examine current managerial techniques and tools to effectively operate a wide variety of restaurants. Topics covered help to prepare you for careers as a food service manager, or restaurant owner or employee. This certificate would also be a good addition to a business or management degree.

Certificate Objectives

Upon completion of this certificate, the student will be able to:

  • Apply proper food safety and sanitation procedures to meet industry standards and governmental regulations.
  • Demonstrate application of theory and concepts as they relate to the various responsibilities of a foodservice manager.
  • Practice current managerial techniques and trends to support the goals of a restaurant.
  • Interpret financial data as it relates to an operation’s goals.

Certificate Requirements (18 semester hours)

HOSP100Introduction to Hospitality Management 13
Select 5 courses from the following:15
Foodservice Sanitation
Food and Beverage Management
Restaurant Operations Management
Quantity Food Preparation
Hotel and Restaurant Purchasing
Introduction to Hotel and Restaurant Law
Principles of Cost Control in Foodservice Operations (Prerequisite: HOSP200 - Food and Beverage Management)
Quality Service Management
Total Semester Hours18

Required as the first course in this program